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Suburban Secrets: Pho Ba Ria 2
Pho is one of the great dishes of the world and in Adelaide you’d be hard pressed to find a better bowl than at Pho Ba Ria 2. 13 June 2019 by David Knight Food Share Facebook Twitter There are few...
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I Choose SA: Ocean to plate
South Australia’s fishing industry leaders are asking consumers to get hooked on local, seasonal seafood in the same way they have embraced in-season fruit and vegetables. 21 June 2019 by Kylie...
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Suburban Secrets: Minestra
Sia Duff Precise definitions vary from one region to the next, but in any corner of the Mediterranean ‘minestra’ means simple, hearty food. In suburban Prospect, however, it’s also come to stand for a...
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In search of fire and flavour with Nu Suandokmai
Adelaide chef Nu Suandokmai takes writer Nigel Hopkins on the road to discover the village kitchen flavours and family traditions that drive his celebrated cooking. 24 July 2019 by Nigel Hopkins Food...
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Quetzacoatl’s second coming
For years clued-in lovers of Mexican food have made the pilgrimage north to Taco Quetzacoatl. As owner/chef Margarita Galindo Gallardo makes a long-awaited leap from Salisbury to the inner suburbs,...
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The Olfactory Inn to wind up in late October
The Olfactory Inn will shut its doors this month just short of its fourth anniversary, but its current owners are still open to finding a new team to take over the Strathalbyn restaurant. 1 October...
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Suburban Secrets: Black Dog Gallery
Sia DuffBlack Dog Gallery, Tusmore Up towards the leafier end of Greenhill Road, firefighter-turned-chef Jun Abe is continually adapting his casual but flavourful take on everyday Japanese cuisine. 25...
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Fino Vino’s long and winding road to inner-city Adelaide
Sia DuffSharon Romeo and David Swain When Fino Vino opens its doors in time for Christmas it will mark the next stage in a partnership that began over two golden summers at Port Willunga nearly 20...
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Mitlolo Wines cries Little Wolf with revamped cellar door osteria
Little Wolf Osteria The shiny new dining space at Mitolo Wines’ McLaren Vale cellar door has pivoted to a new direction after just two years, but with chef Vincenzo La Montagna at the helm it’s an...
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Quandong becomes our true taste of Australian Christmas
Shutterstock Quandongs have turned Christmas puddings into a Trojan horse – getting unsuspecting eaters to try a first taste of native Australian ingredients. 19 December 2019 by David Sly Food Issue...
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What’s the beef about a $500 steak?
Chef Clark Zhang Kobe beef is the world’s most expensive meat, but what makes this type of wagyu so exclusive and desirable? 16 January 2020 by David Sly Food Issue 479 Share Facebook Twitter Chef...
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Ngarrindjeri fishing enterprise Kuti Co marks a new chapter in an age-old...
Sia Duff In the last five years the South Australian pipi (a form of cockle, or as Ngarrindjeri people call it, the kuti) has become a sought-after product in the seafood industry. Now, a new...
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Food for thought (and change) in Wellington
Hiakai At celebrated Wellington restaurant Hiakai, the flavours and history of Aotearoa are best discovered one course at a time. 19 February 2020 by Alexis Buxton-Collins Food Travel Issue 480 Share...
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Fringe Hacks: Where to eat during festival season
Andre CastellucciGarden of Unearthly Delights With hundreds of shows on every night, trying to fit everything in during festival season is a challenge. But skip dinner and you risk being singled out...
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How producers and retailers have been keeping South Australia fed throughout...
The Vegie Basket stallholder Heather Baker at the Adelaide Showgrounds Farmers’ Market It’s been an anxious time for South Australian food producers and consumers, but many are rising to the challenge...
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Resetting the table: COVID-19 restrictions slowly roll back for cafes and...
Sia DuffThe Lost Deli owners Josie and Gen Parisi As South Australia moves into the first stage of relaxing COVID-19 measures, many Adelaide café owners are embracing the incremental return to...
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Fred Eatery brings happiness in a bowl to Aldgate
Kylie Fleming Comfort food with a creative edge is the order of the day at colourful Adelaide Hills spot Fred Eatery. 2 September 2020 by Kylie Fleming Food Share Facebook Twitter So, who fancies a...
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The Adelaide Hills fish shop tipping the scales towards sustainability
Sia Duff Stirling’s newest fish shop Angler is doing things a little differently than your traditional fish monger. 14 September 2020 by David Sly Food Issue 487 Share Facebook Twitter It looks...
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Ethical, epicurean experiences at the Watervale Hotel
Nicola Palmer Warrick Duthy and Nicola Palmer have just re-opened the historic Watervale Hotel, using their strong Clare Valley pedigrees to imbue the place with all that is good from the region. 30...
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From little things, big things grow
Sia DuffDominic Guerrera and Holly Giblin of Sovereign Soil Farm As questions around sustainability, native plants and knowledge intersect with broader conversations around sovereignty and...
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